Directs and oversees all aspects of food service, menu planning, and dining hall management for a university/college. Develops, manages, and maintains food service policies for all dining halls. Manages work schedules to ensure appropriate staffing levels and is responsible for purchasing supplies. May also plan and coordinate specialty theme events. May require a bachelor's degree and at least 7 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management.